Paprika
Ground dried red peppers in their mildest, most versatile form. Sweet, earthy, and just a little fruity, paprika is the spice that gives Hungarian goulash and Spanish chorizo their color and warmth.
What It Is
Paprika is made from dried and ground red peppers, most traditionally grown in Hungary and Spain. The peppers are harvested at peak ripeness, dried, and milled into a fine, brick-red powder. The flavor is mild and sweet with a faint bitterness underneath, nothing like the heat of chili powder.
It is one of the most-used spices in European cooking for good reason. It colors a dish beautifully, adds a gentle pepper flavor without fire, and plays well with almost everything savory. Smoked paprika is a different animal entirely; this one is the straightforward, sweet version.
What To Do
Use paprika freely. A teaspoon or two goes into spice rubs for chicken, pork, and beef. Stir it into soups, stews, and rice dishes. It belongs in deviled eggs, potato salad, and any sauce that needs a little color and depth. Bloom it in warm oil for thirty seconds before adding other ingredients and the flavor opens right up.
Store in a cool, dark spot and use within a year. Paprika fades faster than most spices, so if yours looks pale orange and smells like nothing, it is time for a fresh start.
